Shrimp Noodle Soup

Name: Shrimp Noodle Soup
Total time: 1800 s
Yield: Serves 1 serving
Ingredients: 6 large shrimp, shell-on; 3 mushroom meatballs; 1 handful cilantro; 1 handful baby bok choy; 1 handful bean sprouts; 1 scallion; 1/4 lemon; 2 chili peppers; 2 shallots; 4 slices fresh ginger; 1 serving fresh yellow noodles; 2 cups water (500 ml); 1 tablespoon sesame oil; Salt, to taste; White pepper, to taste; as needed Oil,

黃小莫 @cook_19580926

Cooking for one
Shrimp Noodle Soup #21
https://youtu.be/YaQER_gVAz8
https://bit.ly/38KKgbz

Notes:
1- When sautéing the shallots, be careful not to burn them. Once they turn golden, remove and set aside.
2- After seasoning, taste the soup. If you don't like spicy food, you can skip the chili peppers.
3- Lemon juice is optional, but it adds a refreshing touch.
4- If 2 cups water (500 ml) seems too much and the flavor is weak, reduce the water or add more shrimp shells and a dash of umami seasoning.

Cooking for one
Shrimp Noodle Soup #21
https://youtu.be/YaQER_gVAz8
https://bit.ly/38KKgbz

黃小莫 @cook_19580926

Cooking for one
Shrimp Noodle Soup #21
https://youtu.be/YaQER_gVAz8
https://bit.ly/38KKgbz

Saved

Ingredients

30 minutes

Serves 1 serving

6large shrimp, shell-on
3mushroom meatballs
1 handfulcilantro
1 handfulbaby bok choy
1 handfulbean sprouts
1scallion
1/4lemon
2chili peppers
2shallots
4 slicesfresh ginger
1serving fresh yellow noodles
2 cupswater (500 ml)
1 tablespoonsesame oil
Salt, to taste
White pepper, to taste
as neededOil,

Saved

Steps

30 minutes

1

Peel and devein the shrimp. Cut the scallion into sections. Slice the ginger, chili peppers (on a diagonal), and shallots. Cut the mushroom meatballs into small pieces and score with a cross. Cut the baby bok choy into sections and set aside.
2

Heat oil in a pot. Sauté the shallots until fragrant and golden, then remove them with a strainer and set aside. Add sesame oil to the shallot oil, then sauté the shrimp shells, ginger, and white part of the scallion until aromatic.
3

Add water and bring to a boil. Strain out the shrimp shells, ginger, and scallion whites, leaving the shrimp broth. Add the mushroom meatballs and shrimp, bring to a boil again, and season with white pepper, salt, and chili peppers.
4

In a separate pot, bring water to a boil. Blanch the bean sprouts and baby bok choy, then place them in a bowl. Sprinkle with a little salt. Cook the fresh noodles until they expand, then transfer to the bowl.
5

Add the green part of the scallion to the bowl, pour in the hot shrimp broth, and add the mushroom meatballs and shrimp. Top with crispy shallots and chili peppers.
6

Finish with cilantro and a squeeze of lemon juice.